- Prepare the Ingredients
Gather all ingredients: 1.5 lb boneless, skinless chicken thighs (cut into bite-sized pieces), 2 tbsp olive oil, 1 large yellow onion (diced), 3 medium carrots (sliced), 3 celery stalks (sliced), 3 garlic cloves (minced), 1 cup long-grain white rice, 8 cups low-sodium chicken broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp fresh lemon juice, and 1/4 cup chopped fresh parsley.
- Sauté the Aromatics
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Toast the Rice & Add Broth
Add the uncooked rice to the pot and stir to coat in the oil and vegetable mixture. Cook for 2 minutes, stirring constantly, until the rice turns opaque and smells nutty. Pour in the chicken broth and add the bay leaves, thyme, salt, and pepper. Stir well and bring to a boil.
- Simmer with Chicken
Once boiling, reduce the heat to maintain a gentle simmer. Add the diced chicken thighs. Let the soup simmer uncovered for 20-25 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
- Finish & Serve
Remove the pot from the heat. Fish out and discard the bay leaves. Stir in the fresh lemon juice and taste for seasoning, adding more salt or pepper if needed. Ladle the hot soup into bowls and garnish generously with chopped fresh parsley before serving.
- Calories:320 kcal
- Protein:24 g
- Carbohydrates:33 g
- Sugar:4 g
- Salt:0.9 g
- Energy:1340 kJ
- Fat:11 g
There are meals you make to impress, and then there are meals you make because your soul is asking for a hug. For me, that’s chicken soup with rice. The moment I catch a chill or feel that familiar pang of nostalgia, my mind drifts to the gentle simmer of broth, the tender pull of chicken, and the comforting plumpness of rice grains. It’s not just sustenance; it’s culinary therapy.
The Legendary Comfort of Chicken Soup with Rice
Every culture has its version of a healing broth, but the American iteration of this soup is a masterclass in simplicity. Its roots are in necessity, a one-pot solution for using up the Sunday roast chicken. Over generations, it evolved into the beloved staple we know today—a blank canvas for garden vegetables and a promise of warmth.
Why This Version is My Go-To
What sets this particular recipe apart? It’s all about the texture. The rice is cooked directly in the rich, homemade broth, allowing it to swell with flavor and release a touch of starch that gives the soup a wonderfully silky body. It’s neither a thin consommé nor a thick stew, but a perfect, spoon-coating harmony. Moreover, a splash of lemon juice and a generous crack of black pepper at the end add a surprising brightness that lifts the whole dish.
The Pro-Tip: Toasting the Rice
My “aha!” moment came from a simple technique I learned over at Serious Eats: toast your rice. Before adding the liquid, sauté the uncooked rice in the pot with a bit of fat for a minute or two, until it turns opaque and smells faintly nutty. This seals the grains, preventing them from turning to mush and adding a deeper, more complex flavor base to the whole pot.
Serving & Pairing Ideas
While this soup is a complete meal, I love it with a thick slice of crusty, buttered sourdough for dipping. For a more robust dinner, a simple green salad with a sharp vinaigrette cuts through the richness perfectly. As for a drink? A crisp, dry cider or a light Pinot Grigio works wonders, but honestly, a glass of ice water with lemon is my favorite companion.
Variations & Substitutions
The beauty of this recipe is its flexibility. For a heartier chicken rice and vegetable soup, add a cup of frozen peas or corn during the last five minutes of cooking. Swapping the white rice for brown will add a chewy texture and nutty flavor; just increase the simmer time by 20-25 minutes. Need it gluten-free? You’re already there. For a creamy twist, stir in a 1/4 cup of heavy cream or coconut milk just before serving.
Make-Ahead & Storage Wisdom
This soup tastes even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth or water when reheating. It also freezes beautifully for up to 3 months; just thaw overnight in the fridge before gently reheating on the stove.
Frequently Asked Questions
Can I use leftover cooked chicken? Absolutely! Add shredded, cooked chicken during the last 10 minutes of simmering, just to heat it through. This prevents it from becoming tough.
My soup got too thick overnight. What do I do? No problem at all. Simply add more broth, stock, or even water when you reheat it, stirring until you reach your desired consistency.
What’s the best rice to use? I prefer long-grain white rice like jasmine or basmati for its fluffy, separate grains. Avoid using instant or pre-cooked rice, as it will turn to paste.
So, there you have it—my blueprint for the most comforting bowl imaginable. Whether you’re under the weather, chasing away the winter blues, or just need a reliable, delicious dinner, I hope this recipe becomes a staple in your kitchen, too. Now, go put a pot on to simmer. Your future self will thank you. I’d love to hear how your version turns out, so don’t forget to share your thoughts in the comments or browse our recipe collection for more inspiration!
